Education: Secondary (high) school graduation certificate. Work site environment: Wet/damp. Noisy. Odours. Hot. Cold/refrigerated. Work setting: Restaurant. Bar. Ranks of chefs: Head chef. Tasks: Maintain records of food costs, consumption, sales and inventory. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants. Prepare dishes for customers with food allergies or intolerances. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: Working groups. Staff in various areas of responsibility. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Handling heavy loads. Physically demanding. Attention to detail. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Screening questions: Do you have experience working in this field?. Employment terms options: Early morning. Evening. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. Day. Weekend. Other benefits: Other benefits.